Name: My Parents’ “Fish” and Chips
Yield: Serves 4
Cuisine: Trinidadian
Ingredients: 1 pound (454 g) extra-firm tofu, sliced lengthwise in four pieces; ¼ cup (60 ml) Bajan Seasoning; 2 tablespoons Jamaican Jerk Seasoning (store-bought); 4 nori sheets, toasted; 1 cup (100 g) fine bread crumbs; 1 tablespoon black pepper; 1½ cups (190 g) unbleached all-purpose flour; ¼ cup (60 ml) distilled white vinegar; 2 cups (480 ml) neutral-flavored oil, for frying; 4 large russet potatoes; 2 tablespoons pink or sea salt; 4 cups (960 ml) ice-cold water; 1 cup (240 ml) neutral-flavored oil, for frying; 1 cup (240 ml) water; 1 teaspoon pink or sea salt; 1 tablespoon fresh marjoram, chopped; 1 tablespoon cornstarch; 2 green onions, minced; 2 tablespoon hemp seeds; 2 tablespoons fresh thyme, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

When people in my parents’ generation say they are not cooking for a day, they still cook! “Not cooking” to them means making something light, like chips. My parents never believed in eating out, so on Fridays when they said they were “not cooking,” they often made fish and chips. When I was young, my father used to season and fry the fish just right, and my mom would be churning out chips as if she were auditioning for a fast-food job. I was just on the receiving end, luckily. Caribbean fi

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